Paris-Brest

Decadent choux pastry rings filled with homemade hazelnut praline and vanilla whipped cream, topped with flaked almonds and icing sugar.

Baking Vegetarian Dessert French Pastry

Estimated Nutrition

Calories

1315.6

kcal / serving

5262.4 kcal total

Carbs

76.5g

per serving

305.8 g total

Fat

105.3g

per serving

421.1 g total

Protein

19.1g

per serving

76.5 g total

Cook Time

minutes

Serves

pastries

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

200

Caster Sugar

For the praline

Icing Sugar

To dust

Dairy

tbsp

Full-Fat Milk

Unsalted Butter

piece

Eggs

Lightly beaten

piece

Eggs

Used for egg wash

600

Double Cream

GrainsCereals

112

Strong Flour

Sifted

Liquids

Water

NutsSeeds

pinch

Table Salt

handful

Flaked Almonds

To sprinkle on top

100

Blanched Hazelnuts

piece

Vanilla Pod

Seeds scraped out

Method

Preheat the oven to 220°C and line a baking sheet with parchment marked with four 10cm circles.

Sift the flour onto parchment and heat milk, salt, sugar, butter, and 80ml water in a pan.

Add flour to the boiling liquid and beat vigorously until a dough forms, then cook for 5 minutes.

Cool slightly, beat in eggs gradually until glossy, and pipe four rings onto the parchment circles.

Brush the rings with egg wash and sprinkle with flaked almonds.

Bake at 220°C for 15 minutes, then at 180°C for 10 minutes, slice horizontally, and dry in oven for 4 minutes.

Melt caster sugar into caramel, coat hazelnuts, cool on a silicone mat, and process into fine dust.

Whip double cream with vanilla seeds until soft peaks form and place in a star-nozzle piping bag.

Layer praline and cream inside the rings, replace the lids, dust with icing sugar, and serve.